Recipes by Terese Allen, Food Editor
Vegetables are coming at us like stars on a screen saver. Tomatoes, zucchini, cukes! Beans, broccoli, potatoes, herbs! It would take six meals a day to consume all the variety at summer produce stands, but you can do it in one dish, if that dish is a main course salad.
Colorful vegetables tossed with a zesty dressing, or arranged in pretty spiral pattern on the plate—they’re impossible to resist. And who would want to? Entrée-sized salads fit the season because they’re served cool or at room temperature and they satisfy without overfilling you. Even better, the ingredients are at their tastiest and most nutritious right now, because they’ve been picked at their peak of ripeness. Include a punch of protein—sliced cheese or meats, eggs or cottage cheese—and you’ve got a summertime salad that has it all.
A Real Nice Salad
Our version of classic salade niçoise, the lusty, easy-going main course salad from Nice, France.
Russian Vegetable Salad for Summer
A hearty, bright-tasting mélange of root vegetables, pickles, eggs, cheese, and (optional) ham in a creamy dill dressing. Serve it with dense rye bread and sweet creamery butter for a complete meal.
Inspired by the classic chilled soup from Spain, this layered salad is an excellent option for any summer soiree.
Cornucopia Bread Salad with Market Vegetables
A happy mix of at-their-peak vegetables, fresh herbs, cheese, and bread -- in other words, all your favorite farmers' market ingredients on one platter.
Crunchy, nutritious, and no cooking required!